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Spinach Kofta Curry(Shaam Savera)
Spinach Kofta Curry(Shaam Savera)

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We hope you got insight from reading it, now let’s go back to spinach kofta curry(shaam savera) recipe. To make spinach kofta curry(shaam savera) you need 23 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Spinach Kofta Curry(Shaam Savera):
  1. You need 500 gm palak
  2. Get 5 tomatoes
  3. Take 100 gm Panner
  4. Prepare Salt to taste
  5. Get pinch Green cardamom powder
  6. Take 2 tbsp oil
  7. You need 1 tbsp Cumin seeds
  8. You need 10-12 cloves Garlic finely chopped
  9. Get 6-7 Green chilli finely chopped
  10. Use 1 tbsp Besan
  11. Get 1/4 tbsp Haldi powder
  12. Provide 1/4 cup Conflour
  13. Prepare For Makhani gravy
  14. Provide 2 Tomato chopped
  15. Get 2 tbsp Oil
  16. Use 1-2 Green cardamom
  17. Provide 15 Garlic chopped
  18. Use Salt to taste
  19. Provide 2 tbsp Red chilli powder
  20. Take 2 tbsp Butter
  21. Prepare 2 tbsp Kasuri methi
  22. Get 1 tbsp Honey
  23. Get 4 tbsp Fresh cream
Steps to make Spinach Kofta Curry(Shaam Savera):
  1. Trim the spinach leaves and blanch them in boiling water for three minutes. Drain and refresh under cold water.
  2. Squeeze out the excess water, cool and chop finat. Transfer in to a deep bowl In another bowl mash the panner with a little salt and a pinch of green cardamom powder Divide into 5-equal portions and roll into balls.
  3. Heat two tbsp oil in anon stick pan, add cumin seeds, garlic and green chilli and saute for one minute. Add haldi powder tstir
  4. Add spinach and salt saute, stirring continually Divide into 5-equal portions till smooth
  5. Heat oil in a pan add butter and cook for some more time Take each spinach portion, flatten it on your palm and place a Panner ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it.
  6. Heat sufficient oil in a kadai. Gently side in a stuffed spinach balls, two at a time and deep fry on low heat for three minutes or till golden brown. Drain on absorbent papers.
  7. Add the dried kasuri methi leaves and honey to the gravy. Stir and cook for five minutes. Add cream and cook for two minutes. Pour the makhani gravy into a serving bowl, halve the Koftas and place on the gravy and serve immediately.
  8. Enjoy
  9. Thanks

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